poppy seed cake
1/3 cup poppy seeds
2/3 cup milk
2/3 cup butter
1 – 1 ¼ cups granulated sugar
3 eggs
1 teaspoon vanilla
1 tablespoon grated lemon rind
1 tablespoon lemon juice
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
lemon icing (recipe follows)

1. soak poppy seeds in milk for at least 2 hours (overnight is cool).
2. in a large bowl, cream butter with sugar until light and fluffy. 
3. beat in eggs one at a time. 
4. beat in vanilla, lemon rind, and juice.
5. combine flour, salt, and baking powder; add to creamed mixture alternatively with poppy seed mixture.  turn into greased 9x5 inch loaf pan.
6. bake in 300 degree oven for 1.5 hours or until tester inserted in centre comes out clean (the top of pound cake often cracks when almost done). 
7. let cool in pan for about 15 minutes, then turn out onto wire rack and cool completely. 

lemon icing
1/3 cup butter
3 cups icing sugar
4 teaspoons milk or cream
4 teaspoons lemon juice
grated rind of 1 lemon
1 tablespoon poppy seeds

1. using electric mixer, cream butter until soft. 
2. gradually beat 1 cup of the icing sugar. 
3. stir in milk and lemon juice. 
4. gradually beat in remaining icing sugar until frosting is light and fluffy. 
5. spread icing over cooled pound cake. 
6. sprinkle lemon rind down centre of cake; top lemon strips with poppy seeds.